Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the meatballs
- 2 small cuttlefish, cleaned and chopped, fins removed
- 400g/14oz beef mince
- 1 onion, chopped
- 2 tbsp fresh flatleaf parsley
- 2 garlic cloves
- 100g/3½oz breadcrumbs
- 1 medium free-range egg, beaten
- 2 tbsp olive oil, for frying
For the paprika butter sauce
- 75g/2⅔oz unsalted butter
- 1 banana shallot, chopped
- 100ml/3½fl oz white wine
- 200ml/7fl oz fish stock
- 1 bay leaf
- 1 tbsp sweet smoked paprika
- 1 lemon, juice only
Method
-
To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up.
-
Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through.
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To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice.
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Stir the meatballs into the sauce and cook for 2-3 minutes, then serve.